Braised Artichokes and Leeks
Sweet leeks and tender artichokes braised together. A delicate and sophisticated vegetable side dish.
Sautéed Lamb Kidneys with Onion, Treviso Style
Lamb kidneys pre-cooked briefly to remove strong flavors, then sautéed with sweet onions and parsley.
Sautéed Sweetbreads with Tomatoes and Peas
Delicate calf’s sweetbreads (thymus), poached and peeled, then sautéed with peas and tomatoes.
Sautéed Chicken Livers with Sage and White Wine
Chicken livers sautéed with golden onions and fresh sage, deglazed with dry white wine. A classic Tuscan flavor profile.
Sautéed Calf’s Liver and Onions, Venetian Style (Fegato alla Veneziana)
The world-famous ‘Fegato alla Veneziana’. Tender calf’s liver and thin onions cooked so quickly the meat stays creamy.
Lamb Stew with Ham and Red Bell Pepper
Lamb cubes stewed ‘a crudo’ with garlic and herbs. Finished with strips of ham and sweet red bell pepper.
Lamb Chops Pan-Roasted in White Wine with Egg and Lemon Sauce
Lamb chops browned with pancetta and onion, simmered in white wine, and finished with a silky egg yolk and lemon sauce (Marches style).
Vitello Tonnato (Cold Veal with Tuna Sauce)
Italy’s celebrated cold dish. Poached veal is sliced thin and refrigerated for 24 hours under a velvety tuna, anchovy, and caper sauce.
Sautéed Veal Chops with Garlic, Anchovies, and Parsley
Veal chops topped with a savory, pungent sauce of melted anchovies, garlic, and parsley. A robust dish for flavor lovers.
Veal Rolls with Anchovy and Mozzarella
Veal rolls filled with a rich anchovy-tomato paste and mozzarella cheese. Braised in Marsala for a complex, savory finish.